Baked potatoes in warm blue cheese sauce

Ingredients:

Potato

• 900 g new potatoes, cut in half
• 0.5 cups extra-virgin olive oil
• 3 tablespoons finely chopped fresh rosemary
• Zest and juice of 1 lemon
• Coarse salt and freshly ground black pepper

Blue cheese sauce

• 3 tablespoons unsalted butter
• 3 tbsp. premium flour
• 2 tsp finely chopped fresh rosemary
• 1/4 tsp. grated nutmeg
• 2 cups of warmed milk
• 110 g blue cheese, cut into small pieces, plus extra for serving
• 1/4 cup finely chopped green onions
• 1 crushed Fresno pepper
• Half a bunch of fresh parsley, torn

Preparation:

1. Preheat oven to 220°C.
2. Potato:
   
   In a large bowl, toss the potatoes with olive oil, rosemary, lemon zest, and juice. Season with a little salt and pepper. Transfer to a baking sheet and bake until tender, about 35 minutes.
3. Blue Cheese Sauce:
   
   While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, stirring, for another 15 seconds. Add the milk, bring to a boil, reduce the heat to low, and cook, stirring occasionally, until the liquid thickens slightly, about 5 minutes. Remove from the heat and stir in the cheese and 2 tablespoons of green onions.
4. Transfer the potatoes to a large bowl. Drizzle with the cheese sauce and sprinkle with chopped Fresno, chopped parsley, and the remaining green onions.